Broccoli with Preserved Lemon Yogurt

Fried Broccoli

Based on a tempura batter from Seattle chef Edouardo Jordan, an F&W Best New Chef 2016, the coating for this fantastic fried broccoli gets its whisper-thin crunch from cold sparkling water and baking powder. Enjoy the broccoli with a sprinkle of salt and a squeeze of lemon.

Twice-Cooked Broccoli with Hazelnuts and Garlic

Broccoli, Shiitake and Red Onion Roast

Crunchy Broccoli Slaw

Most people throw away broccoli stems, preferring to eat the florets. But cut into long thin strips with a fine julienne peeler, the sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.

Creamy Broccoli Soup with Cheddar Crisps

For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery root in place of the broccoli.

Broccoli with Bacon, Blue Cheese and Ranch Dressing

Grilled Broccoli and Bread Salad with Pickled Shallots

"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter."Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.

Caramelized Broccoli with Garlic

Broccoli and Wild Mushroom Casserole

Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. The broccoli casserole his family ate is a step up from the standard church cookbook recipe, which calls for using canned mushroom soup: In place of that, he uses wild mushrooms. He still relies on Ritz crackers, though, for the crispy, buttery topping.

Roasted Broccoli with Ancho Butter

Broccoli with Cheddar Cheese Dunk

Broccoli and cheddar cheese are a common match (think of broccoli-cheddar soup), and here they come together as a dipping duo. The cheese sauce is thick and creamy and a fun way to dress up vegetables.

Sesame-Coated Chicken with Broccoli

Orecchiette with Broccoli and Tomatoes

Balsamic vinegar adds a hint of sweetness to this savory sauce. If the slight sweet-and-sour effect isn't to your taste, either omit the vinegar completely or use wine vinegar instead. The effect will be different, but no less delicious.

Potato Skins with Broccoli Pesto

Broiled instead of deep-fried, and filled with a nutrient-packed pesto made from broccoli and fresh herbs, these potato skins are extra healthy. Toss any leftover pesto with pasta or use as a sandwich spread. Peel and shred the broccoli stems for slaw.

Baked Broccoli Ravioli

Warm Broccoli and Barley Pilaf

People tend to cook barley more in the winter than in the summer. But once it's been toasted in a saucepan with some butter and boiled (only 20 minutes), barley is a terrific showcase for superfresh vegetables, like the broccoli Grace Parisi uses here.